Book of Days Tales

The third Sunday in October is designated as Teacher’s Day in Brazil.  Seems like a good time to make feijoada, a dish of black beans and meats that is a classic in Brazil. It is a solidly meaty dish. Have some big appetites ready.

Ingredients

500 gm dried black beans
2 tbsp olive oil
2 onions, peeled and roughly chopped
4 garlic cloves, finely grated or crushed
500 gm mixed meats, such as chopped pancetta, pork belly pieces, chorizo and sliced blood sausage.
800 gm smoked pork ribs, separated
4 bay leaves

chopped cilantro

Instructions

Put the beans in a large bowl, cover with water and soak overnight. The next day, drain and rinse. Cover with fresh water in a large, lidded saucepan, then bring to the boil over medium-high heat. Cover the pan and cook for 10 mins. Skim off any foam that rises to the surface. Remove from the heat and set aside.

Heat the oil in a large heavy-bottomed stock pot over medium heat and fry the onions with a pinch of salt for 15 mins or until soft and just golden. Stir in the garlic, cook for 1 min more, then add all the meat and bay leaves.

Tip in the boiled beans and 200 ml of the cooking liquid. Everything should be covered with liquid – top up with more liquid if necessary. Give it a good stir, then cover and bring to the boil. Reduce the heat, cover and simmer for 2-3 hrs. Serve hot, scattered with the cilantro, and with boiled rice on the side.